3 Giovani - New York, NY

2 pieces of toasted country bread with chopped tomato, garlic and basil.

Rolled eggplant with spinach and fresh ricotta that is baked with tomato sauce and mozzarella.

Please call restaurant.

with farro grains, ground veal, raisins, fresh dill, goat cheese, and tomato sauce

Cream stuffed fresh mozzarella, roasted beets, pistachios, balsamic reduction

Thinly sliced raw filet mignon topped with arugula and shaved Parmesan cheese.

Grilled Mediterranean baby octopus topped with a cold salad of cherry tomatoes, asparagus, onions and olives on a bed of baby arugula.

Fresh whole grilled jumbo squid topped with salsa verde (parsley, lemon, garlic, and olive oil)

jumbo lump crab meat, avocado, mango, pickled ginger, frisée

Our little green leaf lettuce salad with tomatoes and a house vinaigrette.

Arugula salad with lemon, extra virgin olive oil and shaved Parmesan cheese.

Mesclun greens, sliced pear, candied walnuts, dried cranberries, strawberry vinaigrette and fried chevré.

Chopped tomatoes, peppers, cucumbers, red onions, olives, feta cheese and extra virgin olive oil.

Grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds and pomegranate seeds

Fresh mozzarella, San Marzano tomatoes and basil.

Burrata, roasted cherry tomatoes and basil.

With mixed grilled vegetables. Vegetarian.

Fresh mozzarella, prosciutto crudo and arugula.

Fresh mozzarella, goat cheese, ricotta, gorgonzola and truffle tartufata.

Round. Fresh mozzarella and tomato sauce.

Round. Fresh mozzarella and tomato sauce.

Make your own pasta.

With hot and sweet sausage, green peas and tomato-cream sauce.

With prosciutto in a tomato-cream sauce.

With San Marzano tomatoes and basil.

Little ollows with tomatoes, arugula, garlic and olive oil.

With a basil pine nut pesto sauce

Gnocchi baked with tomato, mozzarella and basil.

Our signature ravioli in a blended mushroom cream sauce. Since 1988.

Wide rag pasta with a roasted veal ragu.

with chickpeas, spinach, tomatoes, mushrooms, parmigiano

Sheets of spinach pasta layered with ground meat, béchamel and tomato sauce.

Squid ink pasta, calamari, mussels and shrimp in a spicy marinara sauce.

calabrian chiles, caramelized onions, fresh basil, rosé sauce

Grilled chicken breast with mixed sautèed vegetables (carrots, zucchine, broccoli) and roasted rosemary potatoes.

Organic Chicken breast breaded with Parmesan cheese in a white wine-lemon sauce.

The classic- served with a side of pasta al pomodoro.

Bistro style pot of steamed mussels with white wine, pernod anis, fennel and thyme.

Pan-seared fillet of salmon topped with a cold salad of asparagus, avocado, red onion and tomatoes.

Fillet of Mediterranean Sea Bass sautéed with cherry tomatoes, onions and fennel.

Thinly pounded, breaded, veal cutlet, topped with arugula, fresh mozzarella, and tomatoes.

14 oz Sliced Steak (in the style of Florence) topped with a garlic, rosemary extra virgin olive oil. Served with a wedge of lemon and braised Cannellini beans with tomato & fresh sage.

Sautéed broccoli in garlic and olive oil.

Roasted red beets with sea salt and extra virgin olive oil.

White cannellini beans braised with fresh tomato and sage.

Sautéed spinach in garlic and olive oil.

Creamy Yukon Gold mashed potatoes.

With gorgonzola cheese and truffle tartufata.

Sautéed in garlic and oil

warm tuscan grains, chickpeas, leeks, raisins, fresh herbs

Espresso soaked lady fingers layered with mascarpone cheese.

Thin crust pizza topped with Nutella, walnuts and banana.

French Vanilla Ice cream topped with espresso.

Two Scoops.